FRENCH LENTIL SOUP WITH SAUSAGE
Steps:
- Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
- While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.
FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
FRENCH LENTIL SOUP WITH SAUSAGE AND KALE RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 13
Steps:
- First, make sure you always wash and pick through your lentils. Rarely, they can be mixed in with small stones. I say rarely because I have only ever found 1 stone, but trust me it's better for you to find the stone with your hands rather than your teeth. Remove the casing from your sausage, which just looks awful when you take a picture of it... but still do it, it will make breaking it up in the pot a cinch. Heat 2 Tbs of olive oil in the pot and sear the sausage on both sides before breaking it apart. If you try too early then it just starts sticking to your spoon. Remove the sausage with a slotted spoon, reserving the fat. Add the red pepper flakes to the sausage fat and then the kale. Season with salt and pepper and sauté the kale for about 2 minutes. Add it to the sausage. Put the remaining 2 Tbs of olive oil in the pot and add the vegetables. Sauté this mix for about 10 minutes until the vegetables become soft and transparent. Add the thyme, bay leaves, lentils and 6 cups of water. Season with salt and pepper, bring to a simmer and cook for 25 - 30 minutes until the lentils are done. Add the vinegar, kale, sausage and any more water to achieve the consistency you want. Cook for 5 more minutes to reheat the kale and sausage. Serve immediately. This soup saves well and tastes even better the next day. Bon Appétit.
FRENCH LENTIL SOUP
French lentils join sauteed aromatics in your slow cooker, resulting in an easy and tasty vegetarian soup that's perfect any night of the week. Serve with fresh bread, soda bread/crackers, or croutons.
Provided by SHubrich
Categories Lentil Soup
Time 2h55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
- Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
- Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 25.8 g, Fat 5.5 g, Fiber 11 g, Protein 8.9 g, SaturatedFat 0.8 g, Sodium 401.8 mg, Sugar 4.6 g
FRENCH LENTIL, LEEK AND MUSHROOM SOUP
Number Of Ingredients 1
Steps:
- Simmer covered, about 15 minutes or until lentils are tender. Stir in drained tomatoes; heat through. Ladle soup into bowls. Top soup in each bowl with a spoonful of pesto. Nutrition Facts (French Lentil, Leek, and Mushroom Soup) Per serving: 267 kcal cal.
INSTANT POT VEGAN HERBED FRENCH LENTIL SOUP
This rib-sticking lentil soup whips up quickly and easily right in your Instant Pot. With red potatoes + fresh thyme and tarragon, it's creamy, hearty, and full of flavor. A new fave around here!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 14
Steps:
- Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring, for one minute. Add the vegetable broth, potatoes, lentils, tarragon, parsley, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir.
- Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 10 minutes.
- The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
- When the venting is complete, remove the lid of the Instant Pot. Remove the thyme stems. Transfer two cups of soup to the pitcher of a blender and puree completely. Return to the Instant Pot. (This step is optional but recommended - it results in a creamy, extra-hearty soup).
- Stir in the lemon, taste the soup, and add more salt and pepper to taste. Serve topped with a few extra fresh herbs and a drizzle of olive oil if desired.
FRENCH LENTIL SOUP
Our substantial lentilsoup also includes dicedcelery,red peppers, carrots, and bulghur wheat.The French green lentilverte de puyholds its shapewell when cooked and has a more delicate tastethan other varieties do.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Place a large saucepan over medium heat, and add oil. Add onion, and cook until translucent, about 5 minutes, stirring occasionally. Stir in carrots, celery, bell pepper, and oregano until combined. Stir in lentils and bulghur wheat.
- Add stock to pot; cover, and simmer over low heat just until lentils are tender, about 45 minutes. Remove from heat; season with salt and pepper. Serve hot.
NEW YEARS FRENCH LENTIL SOUP
Black Eyed Peas may be traditional New Years food, but we prefer lentils for flavor. This recipe is made with thick sliced peppered bacon and country ham, and contains lots of good-for-you ingredients. This works for vegetarians, too. Just leave out the bacon and ham, and substitute 2 tablespoons of olive oil to sautee the...
Provided by Susan Feliciano
Categories Other Soups
Time 3h30m
Number Of Ingredients 11
Steps:
- 1. Chop the bacon and ham into small dice.
- 2. In a medium skillet over medium heat, cook bacon and ham in the olive oil until bacon begins to crisp. Add in onion, carrots, green pepper, and Jalapeno pepper. Continue cooking until onions are wilted and translucent, about 5 minutes, stirring frequently.
- 3. Stir in tomatoes; cover, and lower heat. Simmer about 15 minutes, until tomatoes burst and release their juices. Keep warm over low heat.
- 4. Wash and sort the lentils to remove any debris. Place lentils and the chicken stock into a 2-3 quart slow cooker on high. Stir in bacon and vegetable mixture. Add water if necessary to fill slow cooker at least 2/3 full.
- 5. Cover and cook on high power for 3 hours.
- 6. When lentils are soft but not mushy, the soup is done. Stir in the basil or parsley and allow flavors to blend for 10 minutes. Cooker may be turned to low and soup kept for 2-3 more hours until serving time. Top servings with fresh ground black pepper if desired.
FRENCH LENTIL AND VEGETABLE SOUP
Steps:
- In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside. Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan. Make Ahead The soup can be refrigerated for up to 2 days. Let return to room temperature and reheat gently, adding more stock to adjust the consistency if necessary. Notes One Serving 331 cal, 8 gm fat, 1.2 gm saturated fat, 47 gm carb, 21 gm fiber.
FRENCH LENTIL SOUP
Translated and adapted from a French recipe on the back of the lentil bag label. If you subsitute garam masala for the herbs the provence, you'll have Indian lentil soup. Add fresh mint, and you'll have a Morroccan version.
Provided by Chef Milano
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, saute the onion and garlic.
- Add tomatoes and carrots.
- Add lentils and herbs. (Thyme works great alone too). Make sure you have small green lentils: sometimes the other types can get mealy.
- Add vegetable broth about 1 inch above lentils.
- Bring to a boil, then let simmer, stirring once in a while.
- When the lentils are soft and soup thick, you are done.
- Add salt/pepper or more herbs to taste.
- A splash of vinegar in your bowl on top of the soup is delicious! (French recipe suggested it, and it was great).
Nutrition Facts : Calories 107.5, Fat 0.5, SaturatedFat 0.1, Sodium 19.6, Carbohydrate 20.3, Fiber 7, Sugar 4.8, Protein 7
FRENCH LENTIL, KALE AND KABOCHA SQUASH SOUP RECIPE - (4.5/5)
Provided by á-170117
Number Of Ingredients 13
Steps:
- Wash the lentils in a colander and put in a pressure cooker with the water and some sea salt. Turn the heat up and boil the lentils for about 20 min. Turn off and let the cooker cool down. Take a 6 quart Dutch oven and melt the duck fat in it. Add the chopped up leek. When the leek gets bright green and the white parts translucent, drop in the kabocha squash cubes. And a little bit later, the kale (make sure you remove the big chunky veins of the kale leaves.) Incorporate everything with a wooden spoon, while adding a 1TS sea salt, 1 ts Curry, its cumin, 1 ts cayenne, a pinch of cinnamon Stir everything well. Add the bouillon and the coconut milk. let it come to a boil. Let it boil for as long as it needs to soften the kabocha (keep testing for softness) When it softens, take a handheld blender and blend a little bit, to make it creamier. Leave most of it chunky! Now scoop the boiled lentils in the soup and stir well. Enjoy with your favorite bread!
FRENCH LENTIL SOUP WITH SAUSAGE
Make and share this French Lentil Soup With Sausage recipe from Food.com.
Provided by drhousespcatcher
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes.
- Add carrots and celery and cook, stirring, until softened, about 5 minutes.
- Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
- While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes.
- Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.
- Original poster's notes: You may substitue Chicken broth for water!
Nutrition Facts : Calories 188.4, Fat 12.7, SaturatedFat 2.8, Cholesterol 12.2, Sodium 776, Carbohydrate 12.7, Fiber 4.3, Sugar 3.2, Protein 6.6
FRENCH LENTIL SOUP
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes. Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
FRENCH LENTIL RICE SOUP
Make and share this French Lentil Rice Soup recipe from Food.com.
Provided by chrish574
Categories Easy
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together the broth, lentils, carrots, onion, celery, rice, garlic, herbes de Provence, salt and pepper in a slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Remove 1 1/2 cups soup and puree in a food blender or with an immersion blender until almost smooth. Stir pureed soup back into the slow cooker.
- Divide soup evenly among 4 serving bowls, garnishing each with 1 tablespoon cream and 1 tablespoon chopped parley, if desired.
Nutrition Facts : Calories 176.6, Fat 2.5, SaturatedFat 0.7, Sodium 1450.7, Carbohydrate 24.9, Fiber 5.7, Sugar 4.5, Protein 13.3
FRENCH LENTIL SOUP W/ SMOKED PAPRIKA
Steps:
- In a large pot over medium heat, combine the oil, onion, carrot, garlic, thyme, paprika, mustard, salt, and pepper. Stir, cover, and cook for 6 to 8 minutes, stirring occasionally, until the onion starts to soften. Add the lentils, stir, then add the vegetable stock, water, tomato paste, and bay leaf. Increase the heat to bring to a boil, then lower the heat to medium-low, cover, and cook for 30 to 35 minutes, or longer if needed, until the lentils are fully cooked through. Remove the bay leaf. Add the lemon juice, if using, stir, and serve, sprinkling with chopped chives, if desired. Serves 4-5.
FRENCH LENTIL SOUP
This is a delicious, healthy and quick soup with a lovely French flair -- and a great way to use leftover ham. The Puy lentils can be pricey, so you may want to substitute other lentils--they'll taste almost as good but they will not retain their shape/texture the way the Puy lentils will.
Provided by Chef Kate
Categories Ham
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place the ham in a soup pot or Dutch oven.
- Add 10 cups water and remaining ingredients. Bring to a boil over high heat.
- Reduce heat and simmer 1 hour or until lentils are tender and broth is rich.
Nutrition Facts : Calories 80.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 5.5, Sodium 234.9, Carbohydrate 8.9, Fiber 3.1, Sugar 1.7, Protein 5.4
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